The “Tortellini di Valeggio” are a stuffed egg pasta, originally created in this town in the fourteenth century.
For the pastry are used flour and eggs. The sheet thus obtained is rolled very thin and cut into small squares .
For the filling you can use beef, pork, chicken, natural flavorings (onion, carrots, celery and rosemary ), breadcrumbs and Bardolino DOC wine cooked together.
Once cooked, the all mix has to be grinded keeping it together with bread crumbs until you get a soft dough.
The filling is placed on squares of puff pastry subsequently closed.
The Tortellini must be allowed to stand until the dough is dry. They will be then cooked and served in broth and with this, or boiled in water and then served dry with butter and sage. You should not miss a sprinkle of parmesan cheese .
